- 500g beetroot, washed and peeled
- 500g potatoes, washed and peeled
- 6 garlic cloves, finely chopped
- 300ml double cream
- generous pinch of sea salt
- good twist of black pepper
- 150g cheddar or other hard cheese, grated
- 2 sprigs of rosemary, finely chopped
When days are short and cold, nothing beats a warming, creamy gratin – and this beetroot number is a particular favourite. A recipe from our team here at the Cookery School, it is one we turn to time and again to serve alongside rare fillet of beef on a Sunday or as a standalone dish with greens and horseradish. It can be made ahead of time; simply pop in the oven when ready to cook.
Preheat oven to 180°C.
Thinly slice the beetroot and potato either by hand, with the slicing attachment of a food processor or with a mandolin; it should be about 2–3mm thick.
Mix the garlic with the cream in a small pan and bring to the boil. Remove from the heat and leave to infuse for about 10 minutes. Mix well and season with salt and pepper.
Put the sliced beetroot and potato in a bowl and add some seasoning. Add the cream, two thirds of the cheese and the chopped rosemary. Mix thoroughly so the beetroot and potato are coated.
Arrange the slices neatly in a gratin dish or baking tray and pour over any remaining cream. Top with the remaining cheese and bake in the oven for 45 minutes until the top is beautifully golden and crisp – you may need to cover the top with foil if the top looks like it is getting too dark.
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